Having taken the week off (sort of ), I’ve had lots of time for trying out new dishes. After I finished the writing assignments I had to get squared away this afternoon, I hit up the market for ingredients to make a roasted corn & black bean salad. I’ve been craving fresh corn since seeing it at the store the other day, so I was happy to be able to pick up four ears for a dollar. In fact, everything I needed for the dish plus groceries to last through the weekend (I hope), cost just under $15. There were some un-pictured cherries in there too, along with cilantro and a mango.

dsc02631 - Roasted Corn & Black Bean Salad

Though I always have ideas for how I’ll do a dish the next time, I was pretty happy with this first attempt!

dsc02633 - Roasted Corn & Black Bean SaladIngredients

  • 1 can black beans (low sodium), drained and rinsed
  • 1 large ear of corn
  • 1 tsp or so of olive oil
  • 1 bell pepper (I used yellow), diced
  • 1 jalepeno, minced
  • 1 tomato, seeded and diced
  • 1 green onion, minced
  • 1 small mango, diced
  • 1 lime, juiced
  • Salt to taste
  • Salad greens (optional)
  • 1/2 an avocado, sliced

Directions

  1. Remove husk from corn. Rinse. Rub with olive oil and wrap in aluminum foil. Roast at 350 degrees for 40 minutes.
  2. Combine black beans, bell pepper, jalepeno, tomato, green onion, and mango. Add lime juice and salt to taste. Set aside.
  3. After corn has cooled, remove from husk (hold upright in a bowl and slice downwards with a sharp knife) and pour into salad mix.
  4. Place salad greens (if using) on a plate and spoon salad on top. Place avocado slices on top. Serve with a side of more roasted corn or perhaps some cornbread or tortilla chips.

Serves 3-4 as a main dish or 5-6 as a side dish.

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